Egg, Dairy, and Sugar-free Crispy Scones

• 100 grams Cake flour
• 35 grams Whole wheat cake flour
• 20 grams Katakuriko
• 1 dash Salt
• 30 grams Safflower oil
• 50 ml Unprocessed soy milk
• 2 tbsp Maple syrup

1. Sift the cake flour, whole wheat flour, katakuriko, baking powder and salt into a bowl.
2. I used a sieve with a handle.
3. Swirl in the safflower oil.
4. Rub everything together with your hands to mix.
5. When the mixture becomes crumbly, add the maple syrup and soy milk, and continue to mix.
6. When the dough comes together, remove it from the bowl.
7. Form it into a round, then wrap in plastic wrap and roll out into a disk.
8. Let it sit in the fridge for at least 30 minutes.
9. Divide it into 8 slices, and bake in the oven for 30-40 minutes at 190C.
10. Adjust the baking time depending on the thickness of the dough.

flour, whole wheat cake flour, katakuriko, salt, safflower, soy milk, maple syrup

Taken from cookpad.com/us/recipes/149353-egg-dairy-and-sugar-free-crispy-scones (may not work)